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A quick brine keeps the pork moist and juicy.

Joanne Weir
Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and about 1/4 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour.

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  • Prepare grill to medium-high heat.

  • Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices.

  • Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

Nutrition Facts

221 calories; fat 8.4g; saturated fat 2.7g; mono fat 4g; poly fat 0.8g; protein 25.2g; carbohydrates 10g; fiber 1.4g; cholesterol 78mg; iron 1.4mg; sodium 792mg; calcium 10mg.
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